Tag Archives: wort cooling

Earth Day 2015 is now receding in the rear-view mirror, but it’s worth keeping the Earth Day ethos in mind whenever we fire up our brewing systems. With the annual Big Brew festivities rapidly approaching, we may even want to challenge ourselves to put some of the following ideas into practice.

The folks over at CustomMade have put together a helpful infographic in conjunction with a ten-step plan for sustainable homebrewing, and have been asking beer writers and bloggers to spread the news. Since it’s been a busy month in Tempest Land and I haven’t had as much time to dedicate to writing about beer (to say nothing of brewing!), I figured now would be the perfect time to post their ideas here. I encourage you to read all of Abby Quillen’s “10 Must-Do Steps for Sustainable Homebrewing.” In the meantime, here’s a quick outline of what you’ll find, followed by a brief commentary on a few points:

Transition to Grains

Use Sustainable Equipment

Go Local and Organic

Grow Your Own

Reuse Spent Grains

Reuse Yeast

Chill More Efficiently

Reuse Water

Downsize Container Waste

Green the Clean

In terms of sustainability, perhaps the most important concerns are Points #7 and #8 on water consumption. Between cleaning and sanitizing, brewing, and cooling, the beer-making process uses a prodigious amount of water. My partner in crime urged me to think of ways to cut back on water waste, so I started collecting my cooling water in empty plastic carboys. To my surprise, it took roughly 14 gallons of water to cool 3 gallons of wort from boiling to around 70F. We used that water to keep the trees, lawn, and garden happy, but it was still a lot of water. So I came up with a pump system that recirculates ice water from a bucket through my immersion chiller. I add a combination of ice cubes and ice packs to a cooler, and use the chugger pump that I bought for the day when I build a larger system. An aquarium pump would achieve the same purpose. Now it takes only 3-4 gallons of ice water to cool the same 3 gallons of wort that once took 14 gallons to cool. That leaves enough to water our herb planters.

With regard to Point #5, I’d caution against the occasional rock or pebble that gets into grain. I may be the only person this has happened to, but the first time I made black bean veggie burgers with my spent grain, I chomped down on a pebble and nearly broke my tooth. What I do now instead is use my spent grains to feed the squirrels during the winter, and add it to the compost heap at other times of the year.

I have a tendency to go on at length about the merits of lagers and other beers brewed according to the Reinheitsgebot, but over half of my own brews are experiments that go well beyond the strictures of the Reinheitsgebot . Growing your own or buying locally are great ways to go. So far, I’ve used home-grown lavender and basil in a few of my beers, and have plans to grow a gruit concoction of herbs at some point. I’ve been the beneficiary of home-grown hops, and have also bought peanuts, pumpkins, and honey for my brew days from the local farmers’ market. One of these days I’ll put together a comprehensive post on my experiences using various ingredients in the brewing process.

A Bavarian in Texas: Franconia Brewing Company. Dennis Wehrmann of Franconia (north of Dallas) has been so successful with his combination of solar energy and bio-fuel electricity generation that he sells power back to the grid. That’s quite something, considering how much power breweries need to heat the kettles and keep the fermenting beers cool.

Green Pints at Asher Brewing Company. When I completed this article on Chris Asher’s brewery in the northern reaches of Boulder, Asher was still the only one hundred-percent organic brewery in Colorado.